Homemade Pumpkin Pie Recipe (+ Video)
Homemade Pumpkin Pie Recipe (+ Video)
This homemade pumpkin pie isn’t just super easy – it’s the most moist, delicious, and perfect pumpkin pie! Made with canned pumpkin, seasonal spices and evaporated milk, this pie is a must-have dessert for the holidays.
This pie is a Thanksgiving favorite, along with our Pecan Pie and Homemade Apple Pie. Once you make this pie you’ll never want to buy it from the store again!
Secret Pumpkin Pie
This recipe we share today has been our go-to pumpkin pie recipe for years. It’s from Luby’s, a popular restaurant sadly now closed. I was never a pumpkin pie person until I tried this recipe.
I never thought homemade pie would be so easy to make, but once your crust is done (or bought from the store đ ) it only takes a few minutes to put the filling together!
This pumpkin pie is delicious. Very sweet, moist and full of pumpkin flavor with just the right amount of spice. It’s made with pretty standard pumpkin pie ingredients, but I’m going to tell you a little secret…evaporated milk! This secret ingredient gives the pie an amazing texture and contributes to the perfect sweetness.
How to Make Pumpkin Pie
Here’s an easy homemade pumpkin pie recipe from scratch (okay, not exactly from scratch…it does use canned pumpkin puree instead of fresh pumpkin), but you can make it better by using store-bought crust instead of homemade to simplify it further.
Crispy. If you’re ambitious and want to make your own crust, you can use the pie crust recipe here. Be sure to follow the instructions for baking the crust before adding the filling!
Pumpkin Pie. Once your crust is ready, lightly beat the eggs until they are well combined and your pie is full. Add canned pumpkin, milk, sugar, cinnamon, nutmeg, salt and cloves. Stir until well combined, then pour the filling evenly into the pie shell (this recipe makes 2 pies).
(notes: This is canned pumpkin not canned pumpkin pie – we usually use Libby’s 100% pure pumpkin. )
bake. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.Serve at room temperature, then Dress it up with these top ideas:
- fresh cream
- chopped peanuts
- Sweetened Nuts (Pecans are great!)
- scoop of ice cream (vanilla, caramel or cinnamon)
- Mini Chocolate Chips or Chocolate Sauce
Frequently Asked Questions
Making pumpkin pie isn’t difficult, but if you’re new to it, you may have some questions. Hope this section helps.
Why is the pumpkin pie separate from the crust? This is normal! When creamy pie fillings (like squash) are cooked and cooled, they often shrink, causing them to separate from the crust.
Do you need to blind bake pumpkin pie? This may only work if you make a homemade crust recipe. If you’re using a store-bought crust, you don’t need to worry about pre-baking the crust. Just pour the filling and bake.
However, if you’re making a homemade crust, it’s best to blind bake (pre-bake without any filling). Place the rolled pastry dough in a pie pan, fluting the edges if you like, then line the pastry with two layers of foil, pressing it to the bottom and sides.
Make sure the foil extends to the edges of the pie pan to prevent over-browning. Bake for 10 minutes, remove foil, and bake for another 2-4 minutes, until it’s almost starting to brown.
Fill the pie crust while it’s still hot, and cover the edges with a pie crust or strips of foil so they don’t get too brown. Remove rings/foils during last 15 minutes of baking.
How do you make pumpkin pie with real pumpkin? While definitely not that simple, you may prefer the taste of a pie made with fresh pumpkin. Here’s how to make your own pumpkin puree!
Take a pumpkin (1.5 pounds of pumpkin makes about 2 cups puree) and cut it in half with a knife. Use a spoon to scrape up all the seeds and finely chopped bits and place the cut halves on a foil-covered baking sheet. Roast the small squash in the oven at 325 degrees for 30-40 minutes and the large squash about an hour.
If the pulp is still thick and difficult to scrape, the squash will need to roast longer. Scrape down all the meat until the rind is empty, then puree it in a blender or mash it up with your hands. Once mashed, it’s ready to use in your recipes!
storage and freezing
Do pumpkin pie need to be refrigerated? After taking the pumpkin pie out of the oven, it must sit and cool to room temperature. After cooling, homemade pumpkin pie can sit at room temperature for about two hours, but since it’s made with milk and eggs, it can start to grow harmful bacteria if left for too long. Store it in the refrigerator, loosely covered, for 3-5 days.
Can you freeze pumpkin pie?If you want your pumpkin pie to last longer than 3-5 days, you can store it in the refrigerator as a whole pie or as individual slices.
If you started making the pie to freeze it, bake it in a disposable aluminum pan – this will allow it to freeze faster (the sooner the better). No matter what type of pie you bake, let your pie cool completely before putting it in the refrigerator. Otherwise, steam and moisture can get trapped under the crust and ruin the texture.
Wrap it tightly with several layers of plastic wrap (a layer of foil is best) and store on a flat shelf in the refrigerator for a month, up to two.
When you’re ready to eat the pie, let it thaw in the refrigerator. This will take at least 12 hours, so plan accordingly! Thawing at room temperature will cause it to thaw too quickly, resulting in a soggy crust.
If you have any questions about whether you should try this pumpkin pie recipe this holiday season, I’ve got you covered right now. go a head! Seriously, this pie will make anyone a pie lover.
For more pumpkin recipes, check out:
Course dessert
American food
Prep time 5 minutes
1 hour cooking time
Total time 1 hour 5 minutes
Serving Size 16
Calories 273 kcal
by Lil’ Luna
- 4 extra large eggs
- 29 oz canned pumpkin
- 3 cups evaporated milk
- 1 1/2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg powder
- 1 teaspoon salt
- 1/2 teaspoon clove powder
- 2 9-inch unbaked homemade or store-bought pie crusts
-
Lightly beat the eggs until well combined. Add pumpkin, milk, sugar, cinnamon, nutmeg, salt and cloves. Mix until well mixed. Pour evenly into pie shells.
-
Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean. Please enjoy!
Tried and true discovery
- Difficulty: easy
- How much to feed: 8 – 12
- Any changes made: none
- Any suggestions for next time: none